Cut, clean and drain the meat nicely in a colander. Place it in a large bowl.

Pulse once in the mixie: chopped onions, ginger, garlic, green chillies, coriander leaves, mint leaves and add it to the cleaned meat.

Take a small bowl, add turmeric, kashmiri chilli powder/paprika, chilly powder and curd. Mix well and add this to the onion-meat mixture along with salt. Marinate and keep aside at room temperature for 20 mins.

Take a wok. Tip in the marinated meat. Cover and cook on low to medium heat. After a couple of minutes, the meat will ooze out moisture. Stir in between and evaporate the moisture.

Once the meat is cooked (cooking time varies depending upon the texture of the meat), open lid, increase heat and sear until till the meat turns uniformly golden brown, taking care not to burn the spices. Tip in little more oil in case the meat sticks to the bottom.